Pumpkin Walnut Cheesecake

Add this to your Thanksgiving Menu... trust me on this. This is coming from someone who doesn't like walnuts or cheesecake (if that tells you something).

PUMPKIN WALNUT CHEESECAKE

Crust:
1 1/2 cups graham cracker crumbs (*I just used 1 whole pack of the crackers)
1/4 cup sugar
6 Tbl. butter, melted

Mix well & press into the bottom of a well-greased 9-inch springform pan, lined with foil on the outside (to prevent leaks).

Filling:
24 oz. cream cheese
3/4 cup sugar
3/4 cup brown sugar
5 eggs
16 oz. (2 cups pumpkin) (*the cans are sold in 15 oz cans, so I just used that)
3/4 tsp. pumpkin pie spice (*I just used 1/2 tsp cinnamon, 1/4 tsp ginger & 1/8 tsp nutmeg)
1/4 cup milk

Preheat oven to 325 degrees. Beat cream cheese with mixer until light & fluffy. Add sugar & mix. Add eggs 1 at a time, mixing after each addition. Finally, add pumpkin, spice & milk. Mix well. Pour into pan. Bake 325 degrees for 1 hour & 35 minutes. Remove cake from oven & sprinkle with topping. (*This is definitely the PERFECT touch... do not skip this part)

Topping:
4 Tbl. softened butter
1 cup chopped walnuts
1 cup brown sugar

Bake 15 more minutes. Refrigerate overnight... ENJOY.